Ruhlman’s books (the Making of a Chef, the Soul of a Chef, and the Reach of a Chef), any number of books by MFK Fisher (especially The Gastronominal Me and Serve if Forth), Ruth Reichl’s books, and Mort...

I’m amazed at the variety. There’s no such thing as a standard American breakfast any more, if there ever was. Cookbook writers with those suggested weekly menus should take note. Me, I had a King Arthur stickybun and...

Hope those within striking distance of NYC take advantage of the opportunity on Monday. Same tasting, actually more wines as some of them didn’t make it to SF in time. Initially was crabby that I didn’t have access to...

so my very large family is coming to visit me for the first time from st paul, mn... and well let’s just say their idea of good food is well.um.er too non-chowhound to mention... so i would like to take them out, show them...

I second Roger's call on this one. Vicente foods, at San Vicente and Bundy, has AMAZING meat as well as everything else. Amazing selection crammed into a seemingly small building. Bristol Farms, Whole Foods, the Ralphs in Malibu...

And, Ruth's Chris is a tasty, artery hardening chain too.

wouldn’t want to cook in a kitchen if he were running it. re Richard Roeper... I’m sure they would rather have had Roger Ebert, but I don’t think he’s doing much public stuff since his surgery, is he?...

I wish I had seen that show...I love Jamie Oliver. Martha, not so much. I remember seeing him in the kitchen at the River Café during the cooking show Rose Gray and Ruth Rogers had. The BBCA aired a series showing Jamie’s...

). Undersalting is kinda surprising at Zuni since Judy Rogers is such an advocate and expert in the use of salt. The spaghetti with sardines was the real clunker of the meal. It looked beautiful with the julienne of red peppers,...

Seems your friend’s on to something, if you trust Ruth Reichl (I get the story mixed up with the invention of the margarita, also in Baja California in glamorous golden Hollywood years; Cobb Salad also has a good Hollywood...

How about Sushi Hatsu on 1st Ave in the 60s? I’ve never made it there (out of towner) but I still remember Ruth Reichl’s ecstatic review (and it was early in her Times career).

The first time I was called “ma'am,” I was a 16-year-old cashier at Roy Rogers. Suffice it to say, I’m used to it now, and the word long ago lost whatever sting it may have once had.

Is there something wrong with me, or am I just not a true chowhound? High end, I like Ruth's Chris or Flemings. (And Flemings has a great Sunday evening deal.) I’ve only been to P.F. Chang’s once, but it was very...

which restaurant do you think is the most overrated in the bay area? i nominate the lark creek inn...their food and service match neither their past nor their prices.

encountered this at hopr? which of the steakhouses in sf is a must visit? (i’m trying to decide between morton’s, harris', acme, ruth's chris, and alfred’s for our next carnivore outing)